| Document |
Document Title |
|
WO/2021/260399A1 |
Salty tea - brine is a new method of preserving the appropriate cheese products (from cow, goat or feta and those that can be preserved in brine). In addition to preservation, greek herb tea - brine gives aroma and flavor to cheeses. The...
|
|
WO/2021/256942A1 |
A preparation method of dandelion root coffee is characterised by comprising the following steps: cutting washed dandelion roots into 0.3-3.5 cm long pieces; feeding the chopped dandelion roots into an oven preheated to 100-200 °C; incr...
|
|
WO/2021/254699A1 |
The present invention provides a product comprising: a) a tea component, b) FeBisglycinate; and c) Na2H2EDTA.
|
|
WO/2021/255300A1 |
A method for preparing beverages by extraction, employing high-pressure processing (HPP), for the bulk production of enriched beverages, ready for consumption and with an extended useful life. The method uses high hydrostatic pressures t...
|
|
WO/2021/256473A1 |
The present invention addresses the problem of providing an anti-coronavirus agent, particularly an anti-coronavirus agent against SARS-CoV-2. The problem is solved by an anti-coronavirus agent containing at least one selected from the g...
|
|
WO/2021/255061A1 |
The present invention relates generally to the field of the LC-PUFA containing compositions. For example, the present invention relates to at least partially preventing, inhibiting, reducing and/or stopping the oxidation of LC-PUFA in a ...
|
|
WO/2021/254678A1 |
The present invention provides a product comprising: a) a tea component, b) FeNaEDTA; and c) di-basic NaPP.
|
|
WO/2021/249722A1 |
The invention relates to an apparatus (1) for simpler sensing the temperature in roasting of coffee. The apparatus (1) is provided for roasting coffee beans and comprises: a chamber (to) in which coffee beans can be received for roasting...
|
|
WO/2021/251681A1 |
The present invention relates to a method for producing fermented green coffee beans, and fermented green coffee beans produced thereby, the method comprising the steps of: (A) freezing green coffee beans at -10 to -25°C; (B) immersing ...
|
|
WO/2021/249723A1 |
The invention relates to an apparatus (1) and a method for more convenient roasting of coffee beans. The apparatus (1), which is provided for roasting coffee beans, comprises: a chamber (10) in which coffee beans can be received for roas...
|
|
WO/2021/251784A1 |
The present invention prepares a novel honey, in which well-dried acacia flowers are put in acacia honey, so as to be packaged in single-serving stick packaging, and thus can be consumed as acacia honey flower tea. Additionally, in the p...
|
|
WO/2021/249870A1 |
The present invention relates to a method for preparing a comestible product, in particular a fermented beverage containing stevia extract. A further aspect of the invention is a comestible product obtainable by the method of the invention.
|
|
WO/2021/247647A1 |
The present invention relates to composition, formulations and devices for preventing vasovagal syncope attack, and in particular to the use of combinations of capsaicin, caffeine, and/or α-agonists to prevent syncope.
|
|
WO/2021/241112A1 |
Provided is a method for producing a coffee extract in which the aroma unique to coffee is enhanced and off-flavors are suppressed. The present invention mixes: a coffee extract obtained by recovery until the extraction percentage is 1...
|
|
WO/2021/235183A1 |
The purpose of the present invention is to provide a method for producing green coffee beans that can be used for a coffee beverage having a fruity aroma. This method for producing green coffee beans comprises: a step for heating green...
|
|
WO/2021/234750A1 |
The method to prepare flavored beverages comprises a step (110) of putting a substrate (20) in contact with an extraction liquid (30), wherein the substrate (20) is immersed in the extraction liquid (30). The substrate is of vegetable or...
|
|
WO/2021/236647A1 |
Disclosed herein are beverages for increasing lactation in nursing mothers. Also disclosed herein are methods of preparing such beverages.
|
|
WO/2021/234281A1 |
The present invention relates to a liquid composition for enriching cosmetic and/or dermatological, aqueous or hydro-alcoholic food products. The invention also relates to the use of said liquid composition and to the method for producin...
|
|
WO/2021/228721A1 |
The invention concerns a method to roast coffee beans in a room (100), said method comprising the steps of wherein, when at least one roasting operation is implemented, - obtaining desired roasting data input of said at least one roastin...
|
|
WO/2021/223041A1 |
A tea which is capable of reducing uric acid and the use thereof in the preparation of a composition for preventing gout and reducing uric acid. The tea is composed of the following components in parts by weight: 8 parts of Lilii bulbus,...
|
|
WO/2021/224502A1 |
The invention provides a method for extraction of at least one extract compound from a material, comprising: • a. contacting carbon dioxide with the material to dissolve an amount of the at least one extract compound from the material ...
|
|
WO/2021/220529A1 |
Provided is a tea bag with which tea having improved visual appeal can be extracted. Provided is a tea bag characterized by comprising: a bag part having a plurality of openings; tea leaves filled inside the bag part; and a releasable ...
|
|
WO/2021/219652A1 |
The invention concerns a coffee beans roasting system comprising : - a coffee beans roasting apparatus (10), said apparatus comprising :. a chamber (1),. a heating device (2),. at least one first temperature probe (5) to regulate the tem...
|
|
WO/2021/221083A1 |
The purpose of the present invention is to provide: a container-packed aspalathin-containing beverage having excellent aspalathin storage stability; a method for producing the same; and a method for improving the storage stability of asp...
|
|
WO/2021/219654A1 |
The invention concerns process of calibration of a coffee beans roasting apparatus in order to reproduce coffee beans roasting recipes defined with one specific master roasting apparatus, said calibration process comprising the steps of ...
|
|
WO/2021/222210A1 |
An apparatus and method for the removal of unwanted taste components from beverages is described. The apparatus provides a method for contacting a oleophilic-absorbing surface and/or hydrophobic-absorbing surface of polymer media with a ...
|
|
WO/2021/218247A1 |
The present invention relates to the technical field of processing coffee products. Disclosed is a coffee component extraction and separation system, comprising an extraction tank, a first sprayer, a second sprayer, a first extraction ma...
|
|
WO/2021/214047A1 |
A method for coating a compacted powder cake, in particular for producing a capsule containing beverage powder, comprises the following steps: i) providing a compacted powder cake consisting of a powder containing at least one polysaccha...
|
|
WO/2021/212433A1 |
A water concentrated solution. The water concentrated solution contains 3,000-15,000 ppm of calcium ions, 1,500-20,000 ppm of magnesium ions, 700-1,500 ppm of sodium ions, and 400-1,200 ppm of potassium ions; the hardness of the water co...
|
|
WO/2021/212048A1 |
The present invention relates, at least in part, to compounds and compositions that can be used to mask, block, or reduce the bitter taste present in various orally consumable products. The present invention also relates to methods of us...
|
|
WO/2021/205488A1 |
Method to produce food products that provides to subject to washing a food raw material containing caffeine and already subjected to roasting in order to obtain a food product with reduced caffeine content and a flavored beverage.
|
|
WO/2021/205747A1 |
The present invention addresses the problem of developing a technique for producing a tea extract whereof the flavor does not deteriorate readily, even with the passage of time. This tea extract production method comprises: (a) the ste...
|
|
WO/2021/205764A1 |
The purpose of the present invention is to provide a fragrance-imparting raw material which has a green laver scent and for which it is perceived that said scent persists. Dimethylsulfide and β-ionone are incorporated into a tea-fragr...
|
|
WO/2021/201712A1 |
A coffee composition for preparing a portion of a beverage is proposed, comprising instant coffee and ground roasted natural coffee which are placed into a common, hermetically sealed portion pack 1, wherein the instant coffee is separat...
|
|
WO/2021/202430A1 |
Novel natural flavoring compounds that are compatible with live kombucha microorganisms during fermentation and storage. The unexpected discovery of a number of desirable flavors is disclosed. In a preferred embodiment, it was found that...
|
|
WO/2021/201830A1 |
The use of bacteria-based binders to bind and strengthen 3D printed compositions; bio-plastic 3D printing materials comprised of combinations of particles of organic substrates such as coffee, pistachio shells and coconut shells, as well...
|
|
WO/2021/191910A1 |
It is the object of the present invention to present a coffee roaster, comprising: a resonant cavity, a heating unit, comprising: (i) at least one microwave oscillator and (ii) at least one beam-steerer, a sensing unit; and a control uni...
|
|
WO/2021/187405A1 |
Provided is a Matcha flavor imparting agent which is capable of enhancing the flavor of Matcha without increasing the usage of Matcha. Also provided is a Matcha-containing green tea beverage in which the flavor of Matcha is enhanced. A...
|
|
WO/2021/182940A1 |
The invention relates to the food industry. The present technical solution for producing bagged tea with sugar provides a novel opportunity to satisfy consumer demand. The essence of this innovative solution lies in a user-friendly end p...
|
|
WO/2021/180381A1 |
The invention relates to a powdery composition for producing a solution for oral application, the composition containing, per 100 g, 1 g to 85 g of at least one monosaccharide, 0.18 g to 0.70 g of at least one steviol glycoside, 1.5 to 1...
|
|
WO/2021/180584A1 |
The present invention relates to a soluble beverage powder comprising dried coffee extract particles having two essentially flat surfaces and a uniform thickness. A further aspect of the invention is a process for making a freeze-dried s...
|
|
WO/2021/170616A1 |
The present invention relates to the field of delivery systems. More particularly, the invention pertains to a flavored composition. Process for preparing a flavored composition is also an object of the invention. Consumer products compr...
|
|
WO/2021/173435A1 |
Described herein is a beverage preparation ingredient for cold-brewing, the beverage preparation ingredient comprising a blend of a water-insoluble drink powder and a water-soluble drink powder.
|
|
WO/2021/169183A1 |
Disclosed is a coffee bean roasting apparatus. The coffee bean roasting apparatus comprises a roasting bin (2) for accommodating coffee beans (6), a hot air supply device (3) for supplying heat and air to the roasting bin, and a collecti...
|
|
WO/2021/170619A1 |
The present invention relates to the field of delivery systems. More particularly, the invention pertains to a process for the preparation of a flavoured composition. The process of the invention provides an advantageous sustainable alte...
|
|
WO/2021/168913A1 |
Fat-reducing food, comprising very-low calorie food and calorie-restricting balanced food. The calorie of the very-low calorie food is 400-800 kilocalories, and the very-low calorie food comprises any one of a food set meal A, a food set...
|
|
WO/2021/167035A1 |
The present invention aims to produce a coffee or tea extraction solvent. Provided is a mineral-containing composition characterized by including potassium ions at the highest concentration among the mineral ions present in the mineral...
|
|
WO/2021/165328A1 |
The present invention relates to a composition for forming a beverage, the composition comprising a mixture of powder ingredients, the ingredients comprising: i) soluble coffee; ii) a non-protein creamer; and iii) a plant-based powder se...
|
|
WO/2021/166982A1 |
The matcha powder composition production method according to the present invention is characterized by homogenizing a mixture containing matcha powder, protein, edible oil, and water, and converting the mixture into a powder. Said mixtur...
|
|
WO/2021/167024A1 |
The present invention is added to water, a food, a beverage or the like to improve the flavor and function thereof. Provided is a liquid mineral concentrate composition characterized in that the potassium ion is present at the highest ...
|
